Spicy Garlic Chili Crab

Suggested Meal Time

Lunch or dinner (best served hot)

Estimated Calories

~520–580 calories per serving

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Ingredients

For the Crab

• 1.2 kg (2.5 lb) fresh crab, cleaned and cut into pieces

• 1 tbsp salt

• 1 tbsp cooking oil

For the Chili Garlic Sauce

• 3 tbsp cooking oil

• 5 cloves garlic, finely minced

• 2 tbsp ginger, minced

• 4–6 red chilies, finely chopped (adjust to spice level)

• 2 tbsp chili paste (sambal oelek or chili garlic paste)

• 2 tbsp tomato paste or crushed tomatoes

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 1 tsp sugar (or palm sugar)

• ½ tsp black pepper

• ½ cup water or seafood stock

For Garnish

• Fresh cilantro, chopped

• Optional: sliced green onions

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Instructions

1. Prepare the Crab

Rinse the crab thoroughly under cold water.
Lightly season with salt and set aside.

Optional: briefly steam the crab for 3–4 minutes to help it cook evenly later.

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2. Cook the Chili Garlic Base

Heat cooking oil in a large wok or deep pan over medium heat.
Add minced garlic and ginger.
Stir-fry for 30–40 seconds until fragrant but not browned.

Add chopped chilies and chili paste.
Cook for another 1–2 minutes until the oil turns red and aromatic.

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3. Build the Sauce

Stir in tomato paste, oyster sauce, soy sauce, fish sauce, sugar, and black pepper.
Mix well until smooth.

Pour in water or seafood stock and bring to a gentle simmer.

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4. Add the Crab

Add crab pieces to the sauce.
Toss to coat evenly.

Cover the pan and cook on medium-high heat for 10–12 minutes, stirring occasionally, until the crab is fully cooked and shells turn bright red.

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5. Finish

Taste and adjust seasoning (salt, sugar, or chili if needed).
Turn off the heat and sprinkle generously with chopped cilantro.

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6. Serve

Transfer to a serving bowl and serve hot.
Best enjoyed with:

• Steamed rice

• Crusty bread or mantou (for soaking up the sauce)

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Who This Dish Is Good For

• Seafood lovers

• Fans of bold, spicy flavors

• Family-style meals or special gatherings

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Cooking Tips

• Do not overcook the crab once it turns red; the meat can become tough.

• Keep the sauce slightly thick so it clings well to the crab.